Other than Asian dishes, I haven’t experimented much with nuts in cooking. Baking yes, of course, but not in savory dishes. The title of the recipe intrigued me immediately. After all, since becoming a “grown up”, walnuts have become a favorite of mine. I remember thinking how awful they tasted as a kid, but now I love them. Once I read the ingredient list, I knew I had to try it.
The only thing I was a little leery of was the cinnamon. I’ve never really been one for sweet dishes, I don’t even like sweet and sour Asian meals. After thinking about it though, cinnamon is a spice, and on its own, it’s the farthest thing from “sweet”. So I got busy gathering the ingredients and preparing this for dinner.
As an obvious aroma of cinnamon filled the kitchen, I was a bit nervous. Not so much about how I would like it, but rather my kids and my husband. I thought for sure one of them would ask about the aroma, but no one did. My younger boys were at football practice and my oldest son wasn’t home, but my teenage daughter and one of her friends were there along with my husband. So I set out 4 plates in anticipation of wrinkled noses and “Umm, what’s in that?”
Much to my surprise and delight, everyone loved it, even my chicken hating husband! My daughter’s friend complimented the dish and asked what was in it. When I told her about the cinnamon she was surprised but still stated how good it was.
Definitely a keeper. The chicken was tender and moist and the sauce was delicious. If you try it, be sure to let me know what you think!
Chicken in Walnut Sauce
adapted from Alicia’s Recipes
2 teaspoons olive oil
4 boneless chicken breasts
1/3 cup finely chopped onion
1 garlic clove, minced
1/2 cup finely chopped walnuts
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1 (14-ounce) can low-sodium chicken broth
1/4 cup finely chopped fresh parsley
1 tablespoon white wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups cooked long-grain white and/or wild rice
Heat oil in a large nonstick skillet over medium heat. Add chicken; cook several minutes on each side, depending on the thickness of your breasts, or until browned. I browned mine for about 6 minutes on each side. Remove from pan. Add onion and garlic to pan; cook 2 minutes or until tender, stirring constantly. Add walnuts, and cook 1 minute or until toasted and fragrant, stirring constantly. Combine flour, cinnamon, and red pepper, and sprinkle over walnuts, stirring to coat. Add broth; stir with a whisk. Return chicken to pan, breast side up. Cover and simmer 15-20 minutes or until chicken is done and sauce is slightly thick. Stir in parsley, vinegar, salt, and black pepper, bring to a boil and simmer for a few minutes. Serve with rice.
More you might like from me:
Chile Lime Chicken on the Grill
Chicken Scallion Stir Fry
Chicken with Garlic & Parsley
From other tasty food blogs:
Quick Chicken Stir-Fry from Dine and Dish
Smothered Barbecued Chicken from Never Enough Thyme
Thai red chicken curry from This Mama Cooks
Asparagus and Chicken Enchiladas from Recipe Girl
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